Kitchen Guy's
White Chili

Contact Chef Jim Gray

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Here's what you need:
4 8-in. corn tortilla
3/4 pound chicken breast, no skin, no bone, R-T-C
1 tablespoon canola oil
2 small red bell pepper, seeded and diced
1 large white onion, chopped
4 ounces canned green chilies, chopped
3 garlic clove, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
14 ounces low sodium chicken broth
2 cups 2% milk
2 pounds canned white hominy, rinsed
1/2 cup fresh cilantro, chopped
6 lime wedges  


Here's how to make it:

Place a tortilla in a heated dry saute pan and toast, turning frequently with tongs, until golden and fragrant, about 30 to 60 seconds. Repeat with all remaining tortillas and then cut them into 1 inch strips and set aside. 

Season chicken with salt and pepper. In a Dutch oven, heat half of the oil over medium high heat. Add chicken and cook, stirring often, until lightly browned. Transfer to a plate.

Add remaining oil to the pan. Add bell peppers and onion. Season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chilies, garlic, chili powder, cumin, and oregano and cook, stirring until fragrant, about another minute. Add chicken broth and milk and bring to a boil then reduce to a simmer. Stir in reserved tortilla chips, chicken pieces and hominy. 

Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in half the cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and garnish with lime wedges.

Send your questions and comments to me at chefjim@kitchenguy.biz